Most Pacific Northwest epicureans are familiar with the creative, crave-worthy baked goods at Ken's Artisan Bakery in Portland. They may not, however, know that the bakery’s owner (and 2013 Outstanding Pastry Chef award nominee), Ken Forkish, had a twenty-year career in the tech industry before trading in his suit and tie for an apron. Read on to learn about his JBF Award–nominated cookbook, favorite local eateries, and his early-onset obsession with doughnuts.

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JBF: Before you opened your wildly popular bakery, you had a twenty-... Read more >

After coming up the ranks in some of Chicago's most prestigious kitchens, Curtis Duffy opened his own restaurant, Grace, to rave reviews. A 2013 nominee for Best New Restaurant, Grace attracts diners from all over the country who are seeking a taste of Duffy's thoughtful, sophisticated cuisine. In our interview below, he fills us in on his progressive approach to cooking, the dish that took years to come to fruition, and the unconventional tasting menu devoted almost entirely to flora.

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JBF: Can you tell us a bit about the inspiration and philosophy behind Grace?

On last week's episode of Taste Matters, JBF's Mitchell Davis explored all things fermentation with author, activist, and self-described "fermentation revivalist" Sandor Katz. The pair discussed the nature of the process, the growing trend of home fermentation, and the war on bacteria. Listen below to find out why fermented foods are so safe and learn about the history behind the transformative action of microorganisms:

JBF Award winning chef Dan Barber, his sister-in-law and Blue Hill creative director, Laureen Barber, and JBF Award–nominated architect Peter Guzy gathered at the New School on April 22 for a conversation about the relationship between dining and design. Moderated by myself, the conversation was the first installment of Dining + Design, a joint series between the James Beard Foundation and the New School. (You can watch the panel on the New School's food site, Inquisitive Eater.) Guzy, who designed both the diminutive original Blue Hill on Washington Place in Manhattan and the stately Blue Hill at Stone Barns in Westchester County's Pocantico Hills, explained how the successful... Read more >

When Jean-Georges Vongerichten and Starwood Hotels & Resorts joined forces to form Culinary Concepts, they created a global sensation that reflects the industry titan's renowned craft. Join us for this special Beard House dinner, featuring a tantalizing menu prepared by the hospitality group's most formidable chefs.

After a career spent running bustling kitchens around the country, chef Mark Berkner put down roots amid the rugged Sierra Nevada mountain range and opened Taste Restaurant. With the region’s diverse agriculture at his fingertips, chef Berkner offers diners... Read more >

As the crisis of America's food system grows ever more urgent, we at JBF believe that chefs can be some of most effective voices for change and progress. That's why we established the Chefs Boot Camp, a series of regional programs that provide chefs with policy and advocacy training.

Our next gathering is taking place at Louisville's 21c Museum Hotel from May 12 to 14, and will be attended by more than a dozen chefs from around the country. Activities will include a tour of nearby Woodland Farm, known for its sustainable farming practices, heritage livestock breeds, and biofuel program; and a meeting with Louisville mayor Greg Fischer, whose policy agenda includes strengthening the role of local food in the city.

The Chefs Boot Camp was piloted at Walland, Tennessee's... Read more >